15min · 4 servings Stir-frying Japanese eggplant with lots of garlic, fresh ginger, and soy sauce is one of my favorite Asian dishes. So simple, yet packed with flavor and texture. Hop on over to flavor-feed.com for the full recipe and many more! • 1 1/2 to 2 lb. Japanese or Chinese eggplant (4 to 6) • 1 Tbs. cornstarch • 3 Tbs. peanut or vegetable oil, plus more as needed • 2 Tbs. Asian (toasted) sesame oil • 5 cloves garlic, minced • 1 tbs. minced fresh ginger • 2 Tbs. low-sodium soy sauce, plus more as needed • Sliced scallions or microgreens, for garnish